Directions:

Pour beans in a large bowl, cover with water and let soak overnight, changing water once; drain next day.

When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat.

Add water and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for 3 to 4 hours, until beans are tender. Season with salt and pepper to taste.

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Directions:

Pour beans in a large bowl, cover with water and let soak overnight, changing water once; drain next day.

When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat.

Add water and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for 3 to 4 hours, until beans are tender. Season with salt and pepper to taste.